I think green peppercorn sauce might be magic. It is salty and beefy and creamy and wonderful. Even if you aren't going to make the whole beef wellington, I recommend trying the sauce, on a steak or a roast. I would also recommend doubling this recipe, because you might find yourself eating a lot of things dipped in peppercorn sauce, it's almost impossible to stop eating it once you have started.

The other reason I like making this sauce so much, is that you get to set it on fire! I like any recipe that involves setting things on fire or using a blowtorch, it's so exciting-if mildly hazardous. A couple years ago when I made this sauce, I nearly burnt my eyebrows off-the fumes from the brandy can create quite a large flare up. I recommend the use of long kitchen matches for this task.

In a large, deep saucepan, sauté the garlic and shallots in fat over medium heat until the begin to soften and colour. Take the pan off the heat and add the brandy. Set brandy alight using a long kitchen match (taking care not to set yourself or anything else unintentionally on fire) and wait for the flame to die completely. Add the beef stock and, over medium-high heat, reduce stock by about half. Strain out the solids and add the cream. Reduce by half again and add the peppercorns.

The sauce can be made a day ahead and refrigerated. Reheat before serving.